 Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
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So you are saying that it must be the liquid not the dry to replace the malt/grain when mashing.:)
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Rank: Advanced Member Groups: Registered
Joined: 3/1/2012(UTC)
Posts: 198
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spray dried is ok for a flavor additive but no good for mashing.
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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"Acording to this article. niether dry or liquid malt extract is used for mashing. If i am reading it wrong please show me where. thanks:) http://www.wisegeek.com/what-is-malt-extract.htm"
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Rank: Advanced Member Groups: Registered
Joined: 3/1/2012(UTC)
Posts: 198
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I don't see in that article where it says either is suitable or not for mashing. The article says what they are and how extract is made. Maybe i missed that part?
My understanding is the enzymes are killed in the drying process of spray dry malt. I don't see why the eznymes wouldn't survive the vacuum process of making malt extract, but could see how excessive heating could kill them.
Unless you are implying that the enzymes don't make it into the wort at all? Its not like once the barley they are mashing is done converting the enzymes all suddenly dissapear.
I can't claim to have ever used the liquid for mashing though. Always stick with 6 row.
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Rank: Advanced Member Groups: Registered
Joined: 3/1/2012(UTC)
Posts: 198
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" Originally Posted by: bigwheel  Now when somebody figger out how enzymes can survive being turned into syrup and canned..kindly let me know. Thanks. I have a theory malt extracts highest calling is as an overpriced flavor booster. Offer some proof as to the contrary. The recipe YOU followed called for malt extract. At the time you didn't know that spray malt had little to no live enzyme activity. Now you're an expert. Bah."
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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"These comments i have listed below really dont say anything direct as far as any malt extract being used in mashing in place of malted grain. I've been readind a lot and DME seems to mean 2 diferent things- ie. dry malt extract and {diastatic malt extract ((MEANING dry containing enzymes))} I can not however find a recipe that uses extract of any kind as the source of enzymes for conversion. [SIZE=""4""]JUST FOR SOME READING[/SIZE] FROM ((( http://en.wikipedia.org/wiki/Mash_ingredients ))) One syrup which is commonly used in the mash, however, is dry or dried malt extract or DME. DME is prepared by fully converting base malt, then draining the resulting mash, still including amylases, and evaporating it down to a high density. DME is used exclusively in homebrewing as a substitute for base malt. It typically has no diastatic power because it is all used up in the production process. FROM ((( http://www.agriculturalproducts...-foods-malt-extract.html ))) Light Malt Extract - Liquid malt extracts can be used as a straight grain malt replacement or, when added to a conventional mash, as a brew extender. Liquid malt extracts provide a great start to any recipe, offering a carefully balanced formulation designed to provide the ideal base for your own recipe. In addition we also offer liquid malt extracts made using selected coloured malts to provide a darker base material for your beer recipes"
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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"Perhaps the answer lies among these bazillion beer recipes http://beerrecipes.org/"
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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"Talking about corn. I have a book on making fuel from corn. It is the same as making alcohol for drinking. They dont ever sprout the corn but let it steep in 120 deg F. water for 48 hours((( they are talking about dried un milled /or cracked corn. Then they use commercial enzymes to do the conversion. STILL ALPHA AND BETA.
I'm waiting for a large plastic container so i can buy 50 pounds of flaked corn and store it.
Flaked corn will have the starch more easily accessable to the malt.
I want to mash with about 25% malted rye to get a burbon wash."
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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" Originally Posted by: bigwheel No need to wait. Get to HD and grab a Brute. Hope the crockodiles..wild hawgs and pythons eat all the rats around your crib. Them critters can chew right through a thick plastic bucket to get to some nice corn. Found this out the hard way from a stint in the Duck food bizness in a previous incarnation. The bucket stays indoors  "
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Rank: Advanced Member Groups: Registered
Joined: 7/14/2012(UTC)
Posts: 217
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I'm with ya Ozark........if it smells good dirnk it!!!!!!!!
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 Rank: Junior Member Groups: Registered
Joined: 5/4/2013(UTC)
Posts: 14
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" Originally Posted by: Ozark Measure your sweet feed
transfer to a SS pot add 3 gallons of fresh water bring to 160-170 temp for 45-60 minutes
transfer to 6 gallon fermenter let cool to 80-90
fill fermenter to 5 gallon level with lukewarm fresh water
add yeast give it a fair stir
keep room temps at near 70
cover or use an air lock but watch for air lock blockage regularly
5-7 days strain well
add to the pot
I like the horse feed best as it has no additives for this recipe, some feeds do contain Medication you don't want so check the ingredients label
I've got a link to a similar recipe if you want but sugar is added.
I make for taste not volume or high proof.
Just an old mans drink ya know If I and 5lbs of sugar to the recipe will this be ok.plus I am using whisky yeast."
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